Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Tri-Town Packing

Citation: While reviewing the HACCP Plan for the
Raw Not Ground Plan and the records associated with the plan found
the following Non-Compliances. On 03/14/2011a Pre-Shipment Review
was performed and signed by a responsible establishment employee
signifying all critical limits were met. The records shows that they
did meet. The Non-Compliance observed on this date was that the
verification by direct observation procedure was performed at a
different time than the monitoring procedure. The verification
procedure was performed at 5:00 but the three entries that the
monitoring procedure were performed for the CCP was the following:
1. Smokehouse Cooler [redacted] degrees at 8:30 and initialed. 2.
Retail Cooler [redacted] degrees at 9:00 and initialed. 3. Holding
Cooler [redacted] degrees at 4:00 and initialed. The verification
procedure did not correspond with the monitoring time which is a
failure to follow part 417.5 (a)(3) and 417.4 (a)(2)(ii). Also the
entries for the times have no indication whether these procedures
were performed during the am or pm which is a failure to follow part
417.5 (a)(3). The other Non-Compliance found is that Est. 4499
Tri-Town Packing has Letters of Guarantee from their meat suppliers
to justify that SRM's and E Coli 0157:H7 are not likely to occur and
can be prevented at the Receiving-Raw Meat step. The last Letters of
Guarantee on file in the HACCP Book date back to January 7th &12th
2009 from one of the suppliers that Est. 4499 uses. There are other
suppliers that Est. 4499 uses, but no Letters of Guarantee were
found. This is a failure to follow 417.5 (a)(1). (Manager) was
informed of the Non-Compliances.

417.5(a)(1) The written hazard analysis prescribed in §417.2(a) of
this part, including all supporting documentation;

417.5(a)(3) Records documenting the monitoring of CCP’s and their
critical limits, including the recording of actual times,
temperatures, or other quantifiable values, as prescribed in the
establishment’s HACCP plan; the calibration of process-monitoring
instruments; corrective actions, including all actions taken in
response to a deviation; verification procedures and results;
product code(s), product name or identity, or slaughter production
lot. Each of these records shall include the date the record was
made.